samedi 2 mai 2015

Tortilla soup originated in Mexico as a way to use old tortillas and leftover poultry, but it developed into one of the classics of the national cuisine. If you want the full flavor of the dish, don't skip the steps of roasting the garlic and broiling the onions. These actions add a smoky mellowness to the soup, which you can enhance even more by using smoked poultry.

Serves 6

8cups unsalted chicken stock

6 roasted garlic cloves, minced (see below)

½ cup chopped seeded red-ripe tomatoes or canned crushed tomatoes

1 medium onion, half chopped and half sliced into thin rings

1 fresh jalapeno, sliced into thin rings

1 chipotle chile (whole if dried, or minced if canned)

1 teaspoon dried oregano

2 cups shredded cooked chicken or turkey

Juice of 1 lime

Salt to taste

4 corn tortillas, sliced into thin strips and toasted or broiled until crisp